Fry garlic, onion and champignons in butter until they have colour and you can notice the mushroom scent. Add white wine and mushroom stock and let come to a boil. If you don’t have access to mushroom stock, use chicken stock. Let boil for 15-20 minutes.

Mix the soup with an electric mixer or a blender. Add the cream and a dash of brandy. If the soup is to thick add extra stock or just plain water. Season with salt and pepper.

Fry a sliced onion together with the 5-6 champignons until they have a really nice brown colour, and use as decoration.

Serve together with a glass of white wine and newly baked bread spread with a tasty butter and flakes of salt.

Movie: Eaten while watching the outstanding German movie, The Lives of Others

Quail is probably not the first bird most of you would prepare. It´s hard to find but it is rather easy to cook so give it a try. If you serve it as one course in a menu one quail is enough for each person.

Rosted quail with beluga lentils and fig vinegar sauce

4 drawn Quails (vaktel, Wachtel)

fresh Thyme

4 Garlic cloves

3 dl Beluga lentils

2 Onion

1 Carrot

1 green Apple

3+5 dl Chicken stock

1 dl Fig vinegar

2 tbsp Sugar

Salt, pepper

Start with cooking the lentils in 5 dl chicken stock, thyme, chopped garlic (1 clove), onion and carrot. When they are done, pour away the broth.

Roast the quails in a pan with 2 garlic gloves, butter and 3 thyme sprigs until it gets colour. Cook in 100⁰ C until it reaches 57⁰. Let it rest 5 min before serving.

Fig sauce. Braise an onion and a garlic clove in butter and sugar. Add the fig vinegar and stock. Let it simmer til you have reduced it with 50%. If it is to thin add some butter and even some thickening. Finish it off with salt and pepper.

Warm the cooked lentils in a pan with butter and thyme. Add chopped apple. Serve the lentils with the roasted quail and the fig vinegar sauce.